Name: Carpaccio di Manzo (Beef Carpaccio)
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 450g beef tenderloin (filet mignon), very fresh and high-quality; 3 cups baby arugula (rocket), washed and dried; 2 oz Parmigiano-Reggiano cheese, shaved with a vegetable peeler; 3 Tbsp extra virgin olive oil; Juice of 1 lemon; Flaky sea salt, to taste; Freshly cracked black pepper, to taste; 2 Tbsp capers, drained (optional but recommended); Lemon wedges, for serving (optional)

is an elegant Italian appetizer featuring paper-thin slices of raw, high-quality beef tenderloin, artfully arranged on a plate and dressed with a light drizzle of extra virgin olive oil, fresh lemon juice, flaky sea salt, and freshly cracked black pepper.

It’s topped with a mound of peppery arugula (rocket), generous shavings of Parmigiano-Reggiano cheese, and sometimes briny capers for extra zing—creating a refreshing, sophisticated dish that highlights the pure flavor of premium beef. (68 words—focused on classic essence)

Why You’ll Love This Recipe

Carpaccio di Manzo is the epitome of refined simplicity—minimal ingredients, no cooking involved, yet it delivers a luxurious, restaurant-worthy experience right at home. The ultra-thin raw beef melts in your mouth with its delicate, buttery texture and rich umami, perfectly balanced by the bright acidity of lemon, fruity olive oil, salty Parmesan, and the fresh, peppery bite of arugula.

It’s light yet satisfying, making it an ideal starter for summer dinners, special occasions, date nights, or impressing guests without turning on the stove. The dish feels sophisticated and gourmet, but assembly is quick and forgiving once you master slicing thin.

Sourcing great beef ensures safety and flavor, and the combination of textures—tender meat, crisp greens, crunchy cheese—makes every bite exciting. It’s naturally low-carb, gluten-free, and pairs beautifully with crisp white wine or Prosecco—pure Italian elegance that always wows!

Yield: 4 servings

Carpaccio di Manzo (Beef Carpaccio)

Thin raw beef slices with arugula, Parmesan, olive oil, lemon—classic elegant Italian starter!

Prep Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

450g beef tenderloin (filet mignon), very fresh and high-quality
3 cups baby arugula (rocket), washed and dried
2 oz Parmigiano-Reggiano cheese, shaved with a vegetable peeler
3 Tbsp extra virgin olive oil
Juice of 1 lemon
Flaky sea salt, to taste
Freshly cracked black pepper, to taste
2 Tbsp capers, drained (optional but recommended)
Lemon wedges, for serving (optional)

Instructions

Freeze the beef for perfect slices — Wrap the tenderloin tightly in plastic wrap and place in the freezer for 1-2 hours until very firm but not rock-hard—this makes slicing thin a breeze without a mandoline!
Sharpen your tools — Grab your sharpest long slicing knife and a cutting board. Have plastic wrap ready for pounding—this keeps everything clean and easy.
Slice the beef paper-thin — Unwrap the chilled beef and slice across the grain into 1/8-inch (or thinner) rounds. Work quickly to keep it cold.
Pound to gossamer thinness — Place each slice between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin until almost translucent—aim for lace-like thinness without tearing.
Chill your plates — Pop serving plates in the fridge or freezer for 10 minutes—this keeps the carpaccio refreshingly cool and adds that pro touch.
Arrange the beautiful beef — Peel off plastic and carefully lay beef slices on chilled plates in a single layer, slightly overlapping for elegance—cover the base completely.
Season simply and stylishly — Squeeze fresh lemon juice over the beef, then drizzle generously with extra virgin olive oil. Sprinkle with flaky sea salt and plenty of cracked black pepper.
Add the fresh greens — Pile a generous handful of arugula in the center of each plate—the peppery contrast is magic against the rich beef!
Shave on the cheese magic — Use a vegetable peeler to create big, curly shavings of Parmigiano-Reggiano over the arugula—let them cascade beautifully. Scatter capers if using for briny pops.
Final flourish and serve — Give one last light drizzle of olive oil, a squeeze of lemon if desired, and serve immediately with lemon wedges on the side. Watch your guests' eyes light up—this is Italian sophistication at its finest!

Notes

Food safety is key—use only the freshest, highest-quality beef from a trusted source; consume same day. Classic versions vary: some add Worcestershire-mayo sauce (original Harry's Bar), others keep it minimalist. No cooking needed—perfect for warm weather. Pair with chilled white wine or bubbly.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 570Total Fat 43gSaturated Fat 15gUnsaturated Fat 29gCholesterol 109mgSodium 531mgCarbohydrates 9gFiber 3gSugar 4gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Freeze the beef for 1-2 hours until firm but not solid—this makes slicing paper-thin much easier with a sharp knife. Use the sharpest slicing knife possible or ask your butcher to slice it ultra-thin. Pound slices gently between plastic wrap with a meat mallet or rolling pin for even thinness without tearing.

Chill plates in the fridge or freezer beforehand for a dramatic presentation and to keep everything refreshingly cool. Arrange beef in a single layer, slightly overlapping, for beauty. Drizzle oil and lemon just before serving to avoid “cooking” the meat or wilting greens. Use a vegetable peeler for perfect Parmesan shavings.

Scatter capers and arugula in the center for height and contrast. Serve immediately—raw beef is best fresh. For food safety, use sushi-grade or very fresh, high-quality beef from a trusted source and consume promptly.

Ingredients Notes

Beef tenderloin (filet mignon) is the classic choice—lean, tender, and mild-flavored with minimal connective tissue; it must be extremely fresh and high-quality (preferably from a reputable butcher) since it’s served raw—avoid anything questionable.

Arugula (rocket) provides essential peppery freshness and crunch—use baby arugula for tenderness. Parmigiano-Reggiano (or Grana Padano) is shaved fresh for nutty, salty depth—use a block and peeler for authentic thin curls. Extra virgin olive oil should be high-quality, fruity, and peppery—it’s a major flavor carrier.

Fresh lemon juice adds bright acidity to “cook” the meat slightly and cut richness. Flaky sea salt (like Maldon) and freshly cracked black pepper enhance without overpowering. Optional capers bring briny pop and are common in many versions for texture and tang.

Storage Options

Best served immediately after assembly for freshness and texture—raw beef doesn’t store well once sliced. Prep beef by freezing and slicing ahead, then store wrapped slices in fridge up to 1 day or freeze up to 1 month (thaw in fridge). Keep arugula, cheese, and dressings separate.

Assembled plates don’t refrigerate well (meat can oxidize and greens wilt). Leftovers: consume within hours; turn extras into a quick salad by chopping and tossing with more greens and oil.